Directions:
- Wash beets well and cut off tops. Do not pare beets. Cut the tops into small pieces and the beets into thin strips. Place these in a large pot with all the other vegetables. Cover with water and stock and tomato soup and cook until the vegetables are tender, 30-40 minutes. Add lemon juice to meet desired tartness. Blend the flour with sour cream and stir into borsch. Bring to a boil and season with salt & pepper. If broth needs more flavor, add more bouillon to taste.
- I use only the beet leaves, not the stems.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 137.85 Kcal (577 kJ) | ||
| Calories from fat | 16.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.82g | 3% | |
|---|---|---|---|
| Cholesterol | 5.03mg | 2% | |
| Sodium | 620.92mg | 26% | |
| Potassium | 984.19mg | 21% | |
| Total Carbs | 24.09g | 8% | |
| Sugars | 12.68g | 51% | |
| Dietary Fiber | 4.59g | 18% | |
| Protein | 7.11g | 14% | |
| Vitamin C | 17.4mg | 29% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 1.4mg | 8% | |
| Calcium | 88.2mg | 9% | |
| Amount Per 100 g | |||
| Calories | 27.83 Kcal (117 kJ) | ||
| Calories from fat | 3.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.37g | 3% | |
|---|---|---|---|
| Cholesterol | 1.02mg | 2% | |
| Sodium | 125.38mg | 26% | |
| Potassium | 198.74mg | 21% | |
| Total Carbs | 4.86g | 8% | |
| Sugars | 2.56g | 51% | |
| Dietary Fiber | 0.93g | 18% | |
| Protein | 1.44g | 14% | |
| Vitamin C | 3.5mg | 29% | |
| Iron | 0.3mg | 8% | |
| Calcium | 17.8mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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